LOW-SODIUM BUTTERMILK PANCAKES
Save loads of sodium mg's with these delicious fluffy and golden brown crisp edged low-sodium Buttermilk Pancakes.
Provided by Bill
Categories Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- Mix milk and vinegar and set aside for 10 to 15 minutes.
- Melt the butter and set aside to cool slightly.
- Whisk together the flour, baking powder, sugar and in a large bowl.
- In small mixing bowl, whisk together the buttermilk substitute, eggs, and vanilla extract.
- Add the liquid to the dry mix and starting lightly mixing together till just wet and no large lumps but not smooth. The secret to thick, fluffy pancakes is not to over mix.
- Slowly drizzle in the cooled butter and stir in as little as possible.
- Put in the fridge for at least 10 minutes. This helps the butter to chill and bubbles to form in your batter for a fluffy cake.
- Put a heavy bottom frying pan or a griddle on medium heat, allow to fully heat! (Cast Iron)
- With a touch of melted butter spread on the pan, use a big ladle, to pour batter into a roughly 6" cake. Spread out gently into a round shape if needed with bottom of ladle.
- Cook for about 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges turn color. Do not lift until then.
- Flip and cook on the other side until golden brown.
- Enjoy with unsalted butter and natural maple syrup.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
NO MILK PANCAKES
These stacks are so fluffy and flavorful, you'll never make pancakes the traditional way again. The acidity in the orange juice helps boost the baking soda's power for an airy texture, and its flavor complements the vanilla.
Provided by Food Network Kitchen
Time 35m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
- Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
- Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.
EASY LOW SODIUM PANCAKES
Making low sodium pancakes from scratch is so simple, you'll wonder why you haven't done it sooner!
Provided by LoSo Foodie
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a large mixing bowl, place your dry ingredients and whisk them together.
- Add your wet ingredients to a small bowl and stir until combined.
- Make a well in your dry ingredients and add your wet ingredients. Stir until everything is completely combined.
- Gently fold blueberries into batter.
- Heat a lightly oiled griddle or frying pan to medium heat and cook your pancakes until they are golden brown.
Nutrition Facts : Calories 178 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 pancake, Sodium 28 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
GREAT PANCAKES WITHOUT SALT
Steps:
- Mix dry ingredients together and then add beaten egg, skim milk, and oil.
- This made 6 nice and fluffy 6 inch pancakes. You may have to increase milk if mix is too thick or flour if mix is too runny.
- Cook in frying pan until brown on first side and then turn over to cook the other side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
LOW SODIUM PANCAKES
Make and share this Low Sodium Pancakes recipe from Food.com.
Provided by Quickdrawmatty
Categories Breakfast
Time 15m
Yield 6 5 in pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg in a medium sized bowl.
- Add the rest of the ingredients and mix well.
- Pour small amounts onto a flat griddle. I like to make them about 5 inches in diameter.
- Cook until light golden brown depending on your heat setting and top with I Can't Believe it's Not Butter(it's no salt).
- I use pure maple syrup because of the whole no salt thing. They also make flavored syrup that is incredible that has no salt. Enjoy!
More about "great pancakes without salt recipes"
10 BEST PANCAKES NO MILK RECIPES | YUMMLY
From yummly.com
THE BEST FLUFFY PANCAKES WITHOUT MILK (MADE IN JUST …
From imhungryforthat.com
PANCAKES - FLUFFY, QUICK, NO FAIL | RECIPETIN EATS
From recipetineats.com
EASY 3-INGREDIENT PANCAKES - CAFE DELITES
From cafedelites.com
10 BEST FLUFFY PANCAKES NO SALT RECIPES | YUMMLY
From yummly.com
10 BEST HOMEMADE PANCAKES WITHOUT FLOUR RECIPES
From yummly.com
HOW TO MAKE FLOUR FREE PANCAKES | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
EASY HOMEMADE VEGAN PANCAKES RECIPE (WITHOUT …
From thekitchn.com
18 LOW SODIUM PANCAKE RECIPES - SMARTERHOMEMAKER.COM
From smarterhomemaker.com
- Light & Delicious Healthy Crepes Recipe. This low sodium crepe recipe is delicious! It has 119 mg of sodium, which is healthy for you too.
- Dads Crepes. With just three ingredients, these low sodium crepes are tasty as ever. Combine the flour, milk, and eggs until smooth.
- Low Sodium Blueberry Pancakes Mix Recipe. If you're looking for low-sodium blueberry pancakes, you’ve come to the right place!
- No-Salt Added Blueberry Pancakes. Here is another fantastic low-sodium blueberry pancake recipe. I like this recipe because it contains no baking powder or salt and uses unsalted butter.
- Low-Sodium Buttermilk Pancakes. These Homemade low-sodium pancakes are heavenly. This recipe is simply excellent because each pancake only contains 51 mg of sodium, which is almost unheard of!
- Low Sodium Homemade Pancakes. This low sodium pancake recipe from scratch is straightforward to make and tastes lovely. It uses sodium-free baking powder, where most of the sodium in pancakes lies.
- The Best Low Sodium Pancake Mix. If you're on the lookout for a low sodium pancake mix, the brand Sturdiwheat is amazing.
- Peach Pancake. These Sturdiwheat peach pancakes are to die for. To make them, follow the Sturdiwheat recipe on the bag. The secret here is to add diced peaches right into the mix.
- Low Sodium Vegetable Potato Pancakes. When going through my favorite recipes, these low-sodium potato pancakes are always at the top of my list.
- Potato Pancakes like mom made. Who said you couldn’t have a traditional potato pancake that is low in sodium? This recipe is noteworthy because each serving only has 17 mg of sodium.
HOW TO MAKE VEGAN PANCAKES WITH NO EGGS AND NO DAIRY - TASTE …
From tasteofhome.com
HOW TO MAKE PANCAKES WITH WHAT YOU HAVE ON HAND - TASTE OF …
From tasteofhome.com
THICK AND FLUFFY BUTTERMILK PANCAKES - THE RECIPE REBEL
From thereciperebel.com
48 NO SALT PANCAKE RECIPES | RECIPELAND
From recipeland.com
HOW TO MAKE THE FLUFFIEST PANCAKES WITH THIS SIMPLE TRICK
From ca.finance.yahoo.com
FUNFETTI PANCAKES RECIPE
From simplyrecipes.com
GRAIN-FREE PLANTAIN PANCAKES (1 BLENDER!) - MINIMALIST BAKER
From minimalistbaker.com
DELICIOUS LOW-CARB CREAM CHEESE PANCAKES - DAILY YUM
From dailyyum.com
FAVORITE PANCAKES WITHOUT EGGS - MEDLINEPLUS
From medlineplus.gov
EGGLESS PANCAKES (THICK AND FLUFFY!) - THE BIG MAN'S WORLD
From thebigmansworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love